Barramundi with Moroccan Spices

👩‍🍳 Gör så här

1. 1
   Combine ground cumin, coriander, paprika, chilli powder, minced garlic clove, juice of half the lemon, and a pinch of salt in a food processor. Blitz until you have a smooth paste.
2. 2
   Slash the barramundi three times on each side. Coat with half of the spice paste and set aside to marinate for 30 minutes.
3. 3
   Heat oven to 220°C (fan 200°C). Place the fish on a roasting tray and cook for 20 minutes until the flesh is firm and opaque.
4. 4
   Serve the barramundi with the remaining spice paste drizzled over, accompanied by steamed couscous or rice.
5. 5
   step 3
6. 6
   KNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we have done here, has its advantages – it will stay more moist during cooking, and some would say that the flavour is enhanced, too. If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole. Fillets can be simply pan-fried or grilled. If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods – citrus flavours are particularly good, as are garlic and wild mushrooms. Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. One thing that you mustn’t miss are the cheeks or ‘pearls’ of the fish, these are simply lovely, moist and really sweet – well worth leaving the head on for!